For the Carrot Cake:

2 cups shredded carrots
1 1/2 cups all-purpose flour
1 cup granulated sugar or coconut sugar
1/2 cup unsweetened applesauce
1/2 cup vegetable oil or melted coconut oil
1/4 cup non-dairy milk (such as almond, soy, or oat milk)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
For the Vegan Cream Cheese Frosting:

8 oz vegan cream cheese, softened
1/4 cup vegan butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

For the Carrot Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine the shredded carrots, applesauce, oil, non-dairy milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped nuts and raisins, if using.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Vegan Cream Cheese Frosting:

In a bowl, beat together the vegan cream cheese and vegan butter until smooth.
Add the powdered sugar and vanilla extract, and continue to beat until well combined and creamy.

Once the cakes are completely cooled, spread a layer of vegan cream cheese frosting on top of one cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
Optional: Garnish with additional chopped nuts or shredded carrots.
Slice and serve. Enjoy your delicious Vegan Carrot Cake!